Pistachios

Preparation, uses, and tips

Pistachios are a popular snack food and are used to make a variety of sweet and savoury foods, from ice cream to pâtés. Pistachio nuts are especially popular in Indian and Mediterranean cuisines. To remove the brownish skin, blanch pistachios in boiling water for about two minutes. Drain and cool slightly, then rub off the skins while still warm.

Buying and storing tips

Pistachios are available roasted and salted in their shells, which are often dyed red to accentuate their naturally pinkish hue. Shelled pistachios are available in vacuum-packed jars or cans.

Varieties

A member of the cashew family, the pistachio nut comes from the pistacia plant, one of among nine species of aromatic shrubs and trees. The variety that produces edible pistachio nuts is the Pistacia vera. Pistachios are cultivated in central Asia, the Mediterranean countries, the Middle East, and the United States, especially in California.

Nutrition Highlights

Pistachios (raw), 30 nuts (18g)
Calories: 99
Protein: 3.68g
Carbohydrate: 5.25g
Total Fat: 7.7g
Fiber: 1.8g
*Good source of: Vitamin B6 (0.31mg ), and Thiamine (0.157mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.